Waffle Brownies

Looking for something fun to make?

Something the kids would have fun helping with?

This is it!

It is easy and fun, and not too bad for the kids to help with!

Heck, they'd just enjoy watching you pour the mix into the waffle maker...probably!

Waffle Brownies

1 cube butter or margarine

7 tbsp. cocoa

4 slightly beaten eggs

1 tsp. vanilla

1 1/2 cups sugar

2 cups flour

1/2 tsp. salt

Preheat waffle iron...

In a large, microwave safe bowl, melt butter.

Add cocoa, and combine well.

Then add the slightly beaten eggs and vanilla.

Mix well.

Then add the flour, sugar and salt.

Batter will be thick.

Drop by spoonfulls onto hot waffle iron.

If you need to grease your iron, please do so.

Cook for 1 minute.

and when I say 1 minute, I mean 1 minute.

Make sure that the waffle iron comes to temperature again!

You know me, I like to have them bite size, so I did some small spoonfulls.

And I would suggest a regular waffle iron, not the belgium waffle iron.

Now for the chocolate frosting!

1 stick softened butter

3 to 4 cups powdered sugar

1 tsp vanilla

3 tbsp cocoa

and milk for consistency

Mix ingredients in a small bowl, adding milk as needed.

Make sure you don't get the frosting too runny.

Frost cooled brownies.

Serve!

Don't they look cute?

Happy Thanksgiving!

I am taking the weekend off!

With all the food that we are going to consume,

and all the pies and delicious desserts that everyone will make,

i'm sure none of you are in need of something new.

If you are, I hope that there is something that i've already made that will work for you!

So, I will be back on Monday!

And for those of you that live in Utah...

GO COUGARS!

Berry Cookie Cobbler

With Thanksgiving coming up this week,

Some of you might be looking at a way to ease the burden

of all the cooking you are going to be doing.

If you are looking for a shortcut on something,

this is it!

This is the one of the EASIEST recipe I have made!

My sister in law Kuki got this off of the Food Network

and brought it to one of our family dinners.

It was and is SO GOOD!

Serve it up with a little ice cream,

and there you have your shortcut for Berry Pie!

Berry Cookie Cobbler

1 21 oz can apple pie filling

2 bags 12 oz frozen berry medley, thawed

1/3 cup sugar

1 1/2 tsp. cinnamon

1 tube sugar cookie dough

Preheat oven to 350*

In a bowl, combine the berries, apples and cinnamon and sugar.

Mix well.

Pour into a ungreased 9x13 pan.

I take the cookie dough a little at a time and flatten it and lay it over the berries.

That way it leaves a nice even layer over the berries.

Bake in the over for 45 minutes.

Let it rest, but serve warm with ice cream.

So, so easy.

And it is really good too!

Pecan Tassies

My sister in law Gretchen was given this recipe from her Aunt.

She said that she loves to have them for Thanksgiving...

it's kinda like a mini pecan pie.

And we all know how much I LOVE mini things!

And Pecans

And filling

So, pretty much...

these are AWESOME!

Again, if you want a 'break from the norm' this Thanksgiving...

Thanks Gretchen for the recipe!

Pecan Tassies

4 oz cream cheese - softened

1/2 cup + 1 tbsp margarine - softened

1 cup sifted flour

Preheat oven to 325*

Blend well.

Divide into 24 balls.

(I used my mini scoop from pampered chef and it was a perfect amount.)

Place each ball into an ungreased mini muffin tin.

Press dough against side and bottoms.

Make sure you don't see the pan trough the bottom,

and make sure that you have enough dough to go up to the top of the muffin tin.

Pecan Filling:

2 beaten eggs

1 cup packed brown sugar

2 tbsp. soft margarine

1 tsp. vanilla

1 cup coarsely broken pecans

Mix eggs, brown sugar, butter and vanilla until smooth.

**Now, here is where you need to make a decision.

The original recipe calls for you to place some pecans at the bottom

of the pastry, then pour the egg mixture over the pecans and then top with pecans.

That is what I did, and then Gretchen told me that she likes to just fill

the pastry cup with the egg mixture, and then top it with the pecans.

So, you just need to decide if you like the pecans more of the filling more.

You could always just not put AS MANY pecans in the bottom..and more on top.
Totally your call!

Make sure that when you are filling the cups, that you don't OVER fill them.

The pan is not greased...remember that?

I was nervous thinking these wouldn't come out...that they'd be STUCK.

The only time I had a problem was then the egg mixture cooked and stuck to the side of the pan.

Once you have topped them with the left over pecans,

bake for 25 minutes.

These truly are a delight, and they are bite size...

Little personal pecan pies.

OH MAN!

I can't wait for Thanksgiving!

Pumpkin Cheesecake Bars

Looking for something a little "different than the normal" for Thanksgiving?

This would be a good one!

The recipe is a little intimidating, but SO easy.

Did I mention it is REALLY, REALLY good too?

I love cheesecake. It is my ABSOLUTE favorite!

And this one is good.

So, break from the norm...I dare you!

Pumpkin Cheesecake Bars

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Preheat oven to 325*

In a small bowl, combine crackers and sugar, then stir in butter.

Press into the bottom of a 9x13 pan, coated with cooking spray.

Cover and refrigerate for at least 15 minutes.

(Didn't take a picture of that, but I hope we all get the idea.)

Filling:

3 8oz packages of cream cheese, softened

3/4 cup sugar

1 15 oz can pumpkin

2 tbsp flour

3/4 tsp pumpkin pie spice

3/4 tsp vanilla extract

2 eggs, lightly beaten

In a large bowl, beat cream cheese and sugar until smooth.

Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low

just until combined.

Pour over crust.

Bake for 35 - 45 minutes, or until center is almost set.

(doesn't wiggle to much when you shake it)

Cool on wire rack for 1 hour.

Refrigerate for 3 hours or until chilled.

(the longer it's chilled, the better)

You can make it to this point and then top it before eating.

BUT, make sure you read ahead to the rest of the recipe,

there's something more you have to make!

Topping:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.

Add powdered sugar and vanilla, then continue beating until stiff peaks form.

Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar

1 cup pecan halves

In a large, non-stick skillet, add sugar.

Without stirring, heat over medium-low heat until sugar is melted.

Stir in pecans, stirring until coated.

(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)

Pour onto parchment paper to cool.

Once cooled, break into pieces OR do a coarse chop.

Sprinkle on top of whipped cream.

Serve!

**If you are making this ahead of time, I think it would be better to

actually cut the pieces and then dollop with the whipped cream and

sprinkle with pecans. It will last a little bit longer.

Triple Fudge Brownies

My sister in law Jennie called me and told me

that I needed to make this recipe that was going to be featured

on a local tv show.

So, I recorded the show.

It was on about a month ago.

I really REGRET not making these sooner.

OH.MY.GOSH!

They are SO good!

So, thank you to Good Things Utah and Chef Shamy for this recipe.

If any of you are wanting a major chocolate overload,

Or if any of you are wanting to eat the BEST BROWNIES EVER!

Give this one a try.

Triple Fudge Brownies

2/3 lb butter

6 pieces semi-sweet chocolate baking bar

4 eggs

2 tbsp. vanilla

2 cups sugar

1 1/2 cups flour

1 tsp. salt

2 tbsp. cocoa

2 cups mini chocolate chips

Preheat oven to 350*

(This recipe is for a 9x13 size pan. If you want a 9x9, you will want to half this)

In a microwave proof bowl, melt the butter and chocolate bar for 3 minutes,

in 1 minute increments, stirring inbetween.

In a seperate bowl, combine the vanilla, sugar and eggs.

Once chocolate has melted and is combined, add to the egg mixture.

Make sure to add it slowly, so not to cook the eggs!
Once combined, add the flour, cocoa and salt.
Only mix until all the ingredients are "wet".

Add 1 cup of the mini chocolate chips.

Line the pan with foil.

Grease the foil and coat with baking cocoa.

Pour the browning mixture into baking pan and top with the remaining cup of chocolate chips.

Bake for 30 minutes.

This picture just does NOT do it justice.

It does look like they are still really not cooked enough.

This picture was also taken while the brownies were still warm.

Once they had set for a good couple of hours, they were PERFECT!

So much chocolate and so much goodness.

I had a huge pan and so I was able to give a lot away,

and I got nothing but good reports back on this one!

The only suggestion that I got was to serve it with ice cream.

So, grab a spoonfull of ice cream and ENJOY!

Homemade Kit Kat Bars

I want you to listen to me, and listen very carefully.

Stop what you are doing.

Grab and pen and paper.

Make a list of these ingredients.

And RUN to the store.

Purchase them and come RIGHT back

and MAKE THIS DESSERT!

This was SO simple, and easy, and surprisingly GOOD!

I made these on Wednesday and took them to my office to eat on Thursday.

They did not last long at all!

And I had so many compliments...

SO SO SO EASY!

I asked my coworkers to tell me what they thought,

and I want you to as well.

Try these and let me know what you think.

(P.S. Did I mention there is NO BAKING?)

HOMEMADE KIT KAT BARS

80 Club crackers (2 sleeves)

1 cup butter

2 cups graham cracker crumbs ( 1 sleeve plus 3 FULL squares)

1 cup brown sugar, firmly packed

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup butterscotch chips

1/2 cup chocolate chips

Using a 9 x 13 pan, line it with tin foil, making sure you leave

some overhang so you can just lift the whole dessert out at the end.

Line the bottom of the pan in a single layer of the club crackers.

In a large saucepan, melt the butter. Add the graham crackers,

brown sugar, sugar and milk. Bring to a boil. Once boiling,

boil for 5 minutes, stirring constantly.

Once that is done cooking, pour half of the sugar mixture of the crackers.

Make another single layer of the club crackers over the sugar mixture.

Pour the rest of the sugar mixture over the 2nd layer of crackers

and top that layer with the last layer of crackers.

So, just to make sure we understand...

crackers, sugar, crackers, sugar and then crackers.

Got it?

Good!
In a small saucepan, over medium-low heat, melt the

butterscotch chips, chocolate chips and peanut butter.

Stir constantly to make sure you do not burn them!

(I came close...oops!)

Pour the melted chocolate mixture over the top of the crackers,

making sure to distribute evenly.

Place in the fridge for at least an hour before serving.

When ready to serve, just grab that foil and it lifts RIGHT OUT

of the pan. I placed mine on a cutting board and started off

cutting mine with a pizza cutter, but ended up using a knife..

much easier.

Technically, I don' t think it's exactally a Kit Kat bar,

because those don't have caramel in them....

so maybe it's more like a Twix?

You know what, it really doesn't matter the name...

because it's so DANG GOOD!

Let me know what you think!
Have a SWEET weekend!

Rolo Cake Mix Cookies

My other chocolate cake mix cookies were exactly my favorite,
however,
my friend Hollie told me that she has had those cookies,
but with the Rolo candy inside.
That thought was VERY interesting
So I decided I had to try it.
Besides, the cake mixes were on sale at Walmart for $.78.
BONUS!
All I have to say is,
these did not disappoint.

ROLO CAKE MIX COOKIES

1 pkg chocolate cake mix

3 eggs

1 pkg rolo candies

Preheat oven to 350*

Using a hand mixer, combine cake mix and egg in a mixing bowl.

Unwrap the Rolo candies. (Kim)

The cake/cookie dough will be sticky.

To avoid too much sticky-ness, I dropped the dough into sugar.

Then, I formed the dough into a flat circle.

Place the rolo in the center, and then covering the rolo with the cookie dough.

Make sure you don't have TOO much cookie dough.

You just want enough to cover the rolo.

Then, roll the ball in the sugar for a light coating.

Place on a cookie sheet.

I usually get about 20 cookies to a sheet.

That's the size they should be.

Bake for 10 minutes.

Remove to cookie rack for cooling.

Just to warn you,

there will be some cookies that have some caramel oozing.

For those of you that are worried about that,

just eat them right now.

There, no worries!

P.S. I just got this cool rounded corners action for photoshop.

You will be seeing a lot more rounded corners from me!

I LOVE the look!

Oatmeal Chocolate Chip Cookies

Just a few more cookie recipes.
Then we can move on to some other yummy treats!
My friend at work was BEGGING me to make these,
and if you believe it or not,
I actually do not remember if I have ever tried these cookies or not.
But they were SO good.
If you haven't had them before,
or haven't tried this recipe,
I suggest you do.
They were moist and so good...

OATMEAL CHOCOLATE CHIP COOKIES

2 cups butter, softened
1/2 cup brown sugar
2 1/2 cups white sugar
4 eggs
2 tbsp. hot water
3 cups flour
2 tsp. salt
2 tsp. vanilla
5 cups quick oats
1/2 cup nuts (I used pecans)
1 large package chocolate chips

Preheat oven to 375*

This recipe makes 10 dozen...so if you want to half it, go for it.
That's what I did, although, I probably could have eaten ALL of the cookies.

Cream together the butter, sugars, and egg.
Add the other liquid ingredients.
Combine the flour and salt and slowly add to mixture.
Add the quick oats.
Add the nuts, if desired and chocolate chips.

Using a scoop, place on a cookie sheet.

Bake in the oven for 8 minutes.

I love the recipes that are easy to follow.

These last couple of ones were really easy.

I really couldn't believe how moist these cookies were.

Let me know what you think!

Pumpkin Chocolate Chip Cookies (take 2)

You might be thinking...didn't she already do this one?
The answer is yes, yes I did.
I knew that there was more than one way to make these cookies.
And to be honest with you, I don't know which one I like more.
I ask you to try them both...if you want, and let me know which one you like better.
Maybe you could have a cook-off with a neighbor or sister.
If you do, I would suggest you take this recipe, because it is BEYOND easy!
The post for the other recipe can be found here.

Pumpkin Chocolate Chip Cookies

1 spice cake mix
1 15 oz can pumpkin
1 pkg chocolate chips
Preheat oven to 375*

(when I was taking the pictures, my husband came and joined the picture...I warned him I would keep it!)

Using a hand mixer, combine cake mix and pumpkin.
Stir in chocolate chips.
(if you wanted to use the mini ones, that would be cute!)

Place on cookie sheet.
Once again, I used my small pampered chef scoop.

Bake for 14 minutes.

Remove to cookie rack to cool.

Eat!

Yes, these really are THAT simple.

And they taste really, REALLY good!

Have a good weekend!